Best 4 Anitas Famous Nobu Miso Chilean Sea Bass Recipes
Welcome to the ultimate guide to Anita's Famous Nobu Miso Chilean Sea Bass, a delectable dish that combines the best of Japanese and Chilean cuisine. This exquisite recipe, created by the renowned chef Anita Lo, has won the hearts of food enthusiasts worldwide for its unique blend of flavors and elegant presentation. Whether you're a seasoned chef or a home cook looking to impress your guests, this article will provide you with all the knowledge and techniques you need to master this culinary masterpiece. So, prepare your taste buds for an unforgettable journey as we delve into the secrets behind Anita's Famous Nobu Miso Chilean Sea Bass.
Check out the recipes below so you can choose the best recipe for yourself!
MISO AND SOY CHILEAN SEA BASS
This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.
Provided by Swest
Categories World Cuisine Recipes Asian Japanese
Time 3h17m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
- Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g
ANITA'S FAMOUS NOBU MISO CHILEAN SEA BASS
Steps:
- Bring Sake and mirin to a boil over high heat. boil for 20 sec to evaporate alcohol. turn heat to low and add miso, mixing with a wooden spoon. when the miso has dissolved completely, turn heat to high again and add sugar, stirring constantly to ensure the bottom of pan doesn't burn. Remove from heat once sugar is fully dissolved. Cool to room temp. Pat sea bass thoroughly dry with paper towels. Slather fish with saikyo miso and place in a non-reactive dish and cover (or use ziplock). Let steep for 2 - 3 days in fridge. Preheat oven to broil. Lightly wipe off any excess miso clinging to fish but DON'T rinse off. Broil 66" from top until the fish turns brown and sugar starts to bubble. Turn heat to 400 and bake in middle of oven for 15 mins.
WHITE MISO BAKED CHILEAN SEA BASS
I got this recipe from my favorite Japanese restaurant. It is so simple and soooo deliscious! I did have to go to the Asian market to get a few ingredients though.
Provided by Momma Jenny
Categories Bass
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- mix all ingredients.
- marinade sea bass overnite in fridge.
- preheat oven to 400.
- set fish on counter and bring to room temp before cooking.
- remove fish from marinade and cook in baking pan at 400 for about 8-12 minutes (the thickness of the fish can cause a variance in cooking time).
- If you want the top to brown, put it in the broiler for just a couple minutes.
Nutrition Facts : Calories 310.7, Fat 4.7, SaturatedFat 1.1, Cholesterol 52.9, Sodium 1460.6, Carbohydrate 35.6, Fiber 1.9, Sugar 27.5, Protein 27.9
MISO-GLAZED SEA BASS
My friend Yohko put this recipe from Epicurious.com in my "birthday book". Yohko is a great cook who was born in Japan and has lived in the Pacific Northwest as well as in the MidWest. This is a very simple preparation and procedure but it requires some specialty items that you may need to purchase in the local Asian market and liquor stores. You'll need at least 2 hours to marinate so plan ahead. (Please note the variation in reviews and reduce the sugar according to your personal taste).
Provided by Acerast
Categories Bass
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix sake, mirin, miso, brown sugar and soy sauce in a shallow baking dish.
- Add fish; turn to coat with marinade.
- Cover and refrigerate at least 2 hours and up to 6 hours.
- Preheat broiler.
- Place fish on rimmed baking sheet.
- With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes.
- Transfer to individual dinner plates.
- Sprinkle with green onions and basil; serve.
Nutrition Facts : Calories 153.7, Fat 1.9, SaturatedFat 0.4, Cholesterol 11.7, Sodium 1483.8, Carbohydrate 19, Fiber 1.4, Sugar 11.9, Protein 9.1
Tips:
- Use high-quality miso paste. Look for a brand that is made with whole soybeans and has a deep, rich flavor.
- Make sure the Chilean Sea Bass is very fresh. The quality of the fish will greatly impact the final dish.
- Don't overcook the fish. Chilean Sea Bass is a delicate fish that cooks quickly. Overcooking will make it tough and dry.
- Serve the Chilean Sea Bass immediately after cooking. The fish is best enjoyed when it is hot and crispy on the outside and tender and flaky on the inside.
- Garnish the Chilean Sea Bass with a variety of fresh herbs and vegetables. This will add color and flavor to the dish.
Conclusion:
This recipe for Nobu's Chilean Sea Bass is a delicious and easy-to-make dish that is perfect for a special occasion. The miso marinade infuses the fish with a complex flavor that is complemented by the crispy skin and the delicate flesh. The dish is sure to impress your guests and leave them wanting more.
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